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Showing results for tags 'Mussels'.
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.....almost 11 years later. I REMEMBER BERTHA's!!!!!! Bertha's has been around for decades. OMG, I was there a lot. It opened in '72. I was probably there soon after and then a lot. LOL. Mussels/Beer Beer/Mussels. Bertha's had beer mussels and no air hockey table. Other nearby places had beer and air hockey tables but no mussels. "You're So Vain" was always playing in the background. I still return on occasion.
Any recent visits to Resto? I'm staying in that general area and it sounds promising. Not sure if would be good for a solo diner - I'm most interested in getting some good mussels / belgian. If there are other current recommendations for worthwhile Belgian I'd be interested - particularly in the more tavern vein like Granville Moore's (here) or Eulogy Tavern (Philly). Thanks as always!
I love me some mussels. But only if, and it's a big-ass if, every last one of them is perfectly fresh and each and every one of them is cooked just right. I'm beginning to suspect that this is simply too much to expect. Mussels can go bad in the blink of an eye, they can be full of grit, and it only takes one stinker to ruin a whole damn plate. But every couple of months I find myself ordering them. And 9 times out of 10 I kick myself for it when I get that unmistakable whiff of god-awful funkiness or, worse yet, toss one in my mouth and get a flavor that is vaguely reminiscent of the busiest... uhm... "adult entertainment industry professional" in town and that only gargling down half a bottle of wine will help ease my misery. I’ve awaited them anxiously at some of the most well regarded high end joints in town, and I’ve rolled the dice in some real dives. Whether I’ve paid $18 or $4.99 for a plateful, I can never be certain I’ll enjoy the results. I’m not sure what my question is, but I guess I’d like to hear from some grizzled restaurant veterans on what they do, if anything, to try and ensure that I won’t gag on a bivalve at their establishment. I totally understand that it may well be impossible to source mussels that are 99.97% pure. Do mussels get returned to the kitchen with any greater frequency than other dishes? Has anyone else’s experience been similar to mine? Should I just give up on mussels and stick to the chicken fingers?